Week Two Menu

Sunday
Italian

• Spaghetti with marinara
• Garden salad with Italian dressing
• Garlic bread with olive oil

Monday
Mexican

• Tostadas with beans and guacamole (if you need cheese, try some soy cheese)
• Spanish rice

Tuesday

• Vegetarian Vegetable soup (click to see my recipe)
• Garlic toast (use either olive oil or vegan margarine and mince several garlic cloves)

Wednesday

• Veggie pita sandwiches (add whatever your favorite veggies are--I like chopped Romaine lettuce, tomatoes, onions, and cucumbers with a little vinegar and oil, but sprouts and avocado are also nice.  Add whatever sounds good or comes out of the garden or farmer's market!)
• Potato chips
• Leftover soup from Tuesday is also nice with this meal!

Thursday
Chinese

• Vegetable Chow Mein
• Steamed brown rice

Friday

• Vegan Louisiana Red Beans and Rice
• Vegan Coleslaw

Saturday

• Linguine in olive oil with peppers and tomatoes (slice green and red bell peppers and onions, dice tomatoes, and saute for a few minutes; throw in with freshly-cooked linguine drizzled in olive oil--for extra kick, drizzle in a little balsamic or red wine vinegar as well)
• Veggie marinade--cherry or grape tomatoes, onion chunks, mushrooms, bell pepper chunks, and cucumber slices in a marinade of olive oil and red wine vinegar with minced garlic (the longer it marinates, the better it tastes)

Breakfast of the Week

Crockpot oatmeal (put it all together the night before and enjoy the next morning!)
Fresh in-season fruit

Dessert of the Week

Vegan brownies